Key Lime Pie (Print view)

A luscious sweet-tart American classic with creamy lime filling in crisp graham cracker crust and whipped cream topping.

# Ingredient List:

→ Crust

01 - 7 oz graham crackers, crushed (about 13–14 crackers)
02 - 7 tbsp unsalted butter, melted
03 - 3 tbsp granulated sugar
04 - Pinch of salt

→ Filling

05 - 14 oz sweetened condensed milk (1 can)
06 - 1/2 cup key lime juice
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices, for garnish

# How-To Steps:

01 - Preheat the oven to 350°F.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until evenly moistened.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan.
04 - Bake the crust for 10 minutes. Remove from oven and let cool slightly.
05 - Whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth and well combined.
06 - Pour the filling into the warm crust and smooth the top.
07 - Bake for 15 minutes, or until the center is just set but still slightly wobbly.
08 - Remove from oven and let cool to room temperature.
09 - Refrigerate for at least 2 hours, or until fully chilled and set.
10 - Beat heavy cream, powdered sugar, and vanilla extract until medium peaks form.
11 - Pipe or spoon whipped cream over the chilled pie. Garnish with lime zest or slices before serving.

# Expert Suggestions:

01 -
  • The filling comes together in under five minutes with just four ingredients
  • That sweet-tart balance hits every craving without being cloying
  • It looks impressive but requires zero actual baking skills
02 -
  • The filling continues cooking after you remove it from the oven, so pulling it out while slightly wobbly is correct
  • Room temperature eggs incorporate more smoothly and prevent curdling in the filling
  • Chilling time is not optional here. The pie needs those 2 hours to reach the proper texture
03 -
  • Don't overbake the filling or it will develop tiny cracks and lose that silky smooth consistency
  • Always zest your limes before juicing them. It's nearly impossible to zest a squeezed lime
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